Homemade English Muffins

How to make English muffins at home! Making Scratch Muffins are simple to make and taste so much better than store bought.

It's been raining off and on for a week here in Dallas. I'm not going to complain since we really do need the rain, plus it has brought some cooler temps along with it.  Today's high is 79 degrees which is a huge difference from our usual 90-100 degree days.
 

When the weather is dreary outside I love to bake, I mean if you're going to be trapped inside why not bake up something delicious.  I made this recipe for Homemade English Muffins a couple weeks back and I am just now getting around to posting it. 
 

I found this recipe on the The Happy Housewife  blog. I had great success with her Perfect French Bread Rolls  that I couldn't wait to make these english muffins. The recipe is pretty simple to make. The only thing I messed up on after I cut out the English muffins was to spray the waxed paper with non-stick spray, so the English muffins stuck a bit. 

 
So don't forget to spray the waxed paper before placing the englush muffins on the baking pan to rise. Somehow I got them off and onto the electric skillet to brown. I guess I just assumed they wouldn't stick since they were coated with cornmeal, but I was wrong.
 

The english muffins turned out perfect and I was amazed that they look just like the one you buy in the grocery store. If you are looking for a easy to follow recipe for English Muffins then this would be the one to try.

Homemade English Muffins

1 - cup hot water

1/2 - cup milk

2 - teaspoon honey

2 - teaspoon salt

4 - cups flour (I used 1/2 white 1/2 whole wheat)

2 - teaspoons instant yeast

3 - tablespoons softened butter

cornmeal (for baking sheet)

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. 

Mix until you have a loose batter. Cover the mixture and let rise for about 1 hour. 

Add the butter and the remainder of the flour. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles. 

Place on a baking sheet with a sheet of waxed paper. Make sure it is greased lightly so they wont stick. 

Let rise until doubled (mine took a couple hours).

Cook on a hot (about 350 degrees), well buttered griddle until they are light brown. Turn once while cooking. 

Cool and eat… or eat while hot, I cut them in half but you can also open them using a fork.  


English Muffin Bread:

1 - cup hot water

1/2 - cup milk

2 - teaspoon honey

2 - teaspoon salt

4 - cups flour (I used 1/2 white 1/2 whole wheat)

2 - teaspoons instant yeast

3 - tablespoons softened butter

1 - tablespoon cornmeal (for baking pan)

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. 

Mix until you have a loose batter. Cover the mixture and let rise for about 1 hour. 

Add the butter and the remainder of the flour. Knead the dough until it is slightly sticky, but workable. 

Spray a 9 x 5 inch bread pan with baking spray and sprinkle in the cornmeal. Shake the pan around so the cornmeal coats the pan evenly. 

Place the dough into the pan and let rise until doubled 45 - 1 hour. 

Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing. 

recipe yields:  1 loaf